Turnips in Stock
From Choice cookery, 1888
These may be made brown by using brown stock and adding 1 oz. glaze to the gravy just before dishing.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 20. The excerpt below is the record exactly as published.
£ pint good white stock Salt and lemon juice Peel and divide the turnips into small pear shapes, melt the butter in a pan, and stand in the turnips ; pour round the stock, sugar, salt, and lemon juice; simmer until tender, remove the turnips, and stick in the thin end of each about one inch of the stalk of parsley
Cook this with the app: pantry check, scaling, and the assistant.